Wok-Fried Mud Crab Claws with Tamarind, Galangal and Chilli Bean Paste

Ingredients

• 2 fresh mud crabs
• 2-3 blue swimmer crabs, cooked
• 1/3 cup olive oil
• 4 garlic cloves, finely sliced
• 1-2 long red chillies, finely sliced
• 2 spring onions, finely sliced
• 2 tablespoons rice wine vinegar
• 2 tablespoons tamarind concentrate
• 1 tablespoon Thai fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon chilli garlic sauce
• 2-3 centimeter piece galangal, peeled, grated
• Handful pickled green chillies or banana peppers
• Handful fresh coriander leaves, roughly chopped

Preparation

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